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30 Minutes or Less

Jennifer Aniston Salad

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close-up image of jennifer aniston salad in a serving bowl

The viral Jennifer Aniston salad is super easy to make! Loaded with fresh ingredients – cucumber, red onion, parsley, mint, and feta – all tossed in simple lemon dressing. It’s not just healthy, but totally delicious too!

overhead image of Jennifer Aniston salad with pistachios and dressing on the side.

Jennifer Aniston recently described her perfect salad as, “bulgur wheat, cucumbers, parsley, mint, red onion, garbanzo beans, feta cheese, and pistachios.” And OMG the internet went CRAZY for it! Recipes similar to the salad the Friends actress described quickly popped up all over TikTok. The Jennifer Aniston salad went viral. So, as a foodie and fellow salad-lover, I had to give it a try for myself.

My version of the salad contains everything Jennifer described – bulgur wheat, cucumbers, parsley, mint, red onion, garbanzo beans, feta cheese, and pistachios – my only addition is a simple lemon, olive oil, salt, and black pepper dressing. Since Jen didn’t offer up a dressing herself, this is what I envisioned a salad like this being tossed in. And let me tell you, it TOTALLY lived up to the hype!

Dressing being poured over the Jennifer Aniston salad.

What You’ll Need to Make the Jennifer Aniston Salad

Bulgur Wheat or Quinoa – In keeping this super authentic to Jen’s recipe, I used bulgur wheat in my salad. However, bulgur wheat can be hard to come by, so I also offer up the option to use quinoa instead. Both are hearty, protein-rich, super nutritious grains. Never had bulgur wheat? It’s most similar to farro or barley, but smaller grain. Bulgur wheat has a nice nutty flavor, and will keep you full without feeling weighed down.

Garbanzo Beans/Chickpeas – What’s the difference between garbanzo beans and chickpeas? Literally nothing! They’re two names for the exact same thing. Jennifer Aniston called them “garbanzo beans,” but I call them “chickpeas,” so that’s what we’re sticking with. Chickpeas are an excellent source of protein, especially in this salad recipe!

Feta Cheese – Greek brined white cheese, made from sheep’s milk. Feta adds the perfect salty bite to this salad! And because it’s made with sheep’s milk, it has a lower lactose content. Meaning, those whoe are lactose intolerant (aka ME!), may have an easier time tolerating feta cheese. I, personally, can enjoy it in small amounts without any issue. However, if you can’t tolerate feta, or simply need a dairy-free option, check out my “make it vegan” section below!

Parsley and Mint – Don’t skimp on the fresh herbs! Fresh parsley and mint are my favorite parts of this salad. They add a super fresh and vibrant component to this recipe. Therefore, don’t leave ’em out!

close-up overhead image of Jennifer Aniston salad.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Yes, bulgur wheat contains gluten. Therefore, opt for quinoa instead of bulgur wheat to make this Jennifer Aniston salad entirely gluten-free.

Make it Vegan/Dairy-Free: For a vegan/dairy-free salad, either leave out the feta cheese, or replace it with your favorite vegan feta. I love the Violife Vegan Feta, it tastes and crumbles just like the real thing!

close-up image of jennifer aniston salad in a serving bowl
4.38 from 24 votes

Jennifer Aniston Salad

The viral Jennifer Aniston salad is super easy to make! Loaded with fresh ingredients – cucumber, red onion, parsley, mint, and feta – all tossed in simple lemon dressing. It’s not just healthy, but totally delicious too!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings

Ingredients

For the bulgur wheat/quinoa:

  • 1 cup bulgur wheat or quinoa, dry
  • 2 cups water or vegetable broth

For the salad dressing:

  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the salad:

  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 cup English cucumber, chopped
  • 1 cup feta cheese, crumbled
  • 1/2 red onion, diced
  • 1/2 cup roasted salted pistachios, roughly chopped
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped

Instructions

  • Add either bulgur wheat or quinoa to a small saucepan, along with water or vegetable broth. Bring to a simmer, then cover and cook over low heat for 12-15 minutes. Once bulgur wheat or quinoa has absorbed all liquid, remove from heat and let stand covered for an additional 5 minutes. Then, remove lid and fluff with a fork.
  • While the bulgur wheat or quinoa cooks, make the salad dressing by adding all ingredients to a bowl and whisking to combine.
  • Add cooked bulgur wheat or quinoa to a large bowl, along with the remaining salad ingredients. Pour dressing over salad and toss, then either serve immediately or let chill in the fridge for a few hours before serving.

Notes

  • Leaving the salad to chill for a few hours before eating will increase the flavor!
  • Leftover salad will stay fresh in an airtight container in the fridge for up to 5 days. No need to store the dressing separately.

    • Nutrition

    Calories: 300kcal
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    30 Minutes or Less

    How to Make Pickles

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    two jars of pickles stacked on top of each other.

    How to make pickles in a matter of minutes! This quick, homemade pickle brine is loaded with flavor, and made to preserve freshness. These pickles are perfectly salty, and extra crunchy!

    three jars of pickles line up on a table.

    What You’ll Need

    Cucumbers – Either pickling cucumbers, Persian cucumbers, or an English cucumber will work! For pickling or Persian cucumbers, I recommend cutting them into spears before pickling. Though for an English cucumber, those are better sliced into 1/4-inch rounds. I use and recommend pickling cucumbers because they maintain their shape and satisfying crunch, even after pickled. However, Persian or an English cucumber still taste just as delicious using this method!

    Fresh Dill – You simply can’t make pickles without fresh dill! A few sprigs of this herb help to lock in freshness and pack in tons of delicious flavor.

    Garlic – Three whole cloves of garlic truly take this recipe to the next level! The pickling liquid aids in mellowing out that tangy garlic flavor, leaving you with the best essence of garlic throughout your pickles. And if you’re like me (a garlic LOVER), feel free to throw in a few extra cloves!

    overhead image of pickles with garlic and fresh dill.

    Vinegar – Vinegar plus water is the base of any pickling liquid. I’ve tried this recipe with pretty much every type of vinegar out there. Apple cider vinegar, white wine vinegar, red wine vinegar, white vinegar, rice wine vinegar – you name it, I’ve tried it! And while they all taste delicious, apple cider and white wine vinegars are my personal favorites. Though use whichever you have on-hand and/or whichever you prefer.

    Salt – For extra salty pickles, add two whole teaspoons of salt to your brine. Or, for a more mild pickle, add just one teaspoon of salt. I like ultra-savory pickles – you know, the ones that make your mouth water just thinking about them – so two teaspoons did the trick for me!

    Yellow Mustard Seed – While optional, a pinch of whole yellow mustard seeds add a hint of spice. A few seeds go a long way, packing in tons of flavor!

    a pickle being lifted out of a jar of pickles.

    Tips and Tricks on How to Make Pickles

    • Clean/rinse out your mason jars well before adding in your pickles. A clean glass jar will reduce the risk of any unwanted bacteria growing while your pickles, well… pickle. The best way to achieve an extra-clean mason jar is by rinsing it out with boiling hot water – this’ll kill most, if not all bacteria!
    • Homemade pickles will last up to three month in the fridge! And remember, the longer these pickles sit in their brine, the tastier they’ll be. But if you live in my house, you’ll know these don’t last more than ONE WEEK.
    • Feel free to switch up the ingredients in this recipe however you’d like! For spicy pickles, add in a pinch of red pepper flakes. Or, for sweet pickles, sprinkle in a teaspoon of sugar.

    *These homemade pickles are gluten-free, dairy-free, vegan, and paleo!

    three jars of pickles with garlic and salt on the side.
    5 from 1 vote

    How to Make Pickles

    How to make pickles in a matter of minutes! This quick, homemade pickle brine is loaded with flavor, and made to preserve freshness. These pickles are perfectly salty, and extra crunchy!
    Print Pin Rate
    Prep Time: 3 minutes
    Cook Time: 2 minutes
    Total Time: 7 minutes
    Servings: 10 servings

    Ingredients

    • 3-4 small pickling cucumbers, cut into spears (or 1 English cucumbers, cut into 1/4-inch rounds)
    • 4-5 sprigs fresh dill
    • 3 garlic cloves, peeled and smashed
    • 1 cup water
    • 1 cup vinegar, such as white vinegar or apple cider vinegar
    • 1-2 teaspoons salt
    • 1/2 teaspoon whole yellow mustard seeds

    Instructions

    • Place cut cucumber, fresh dill, garlic cloves, and whole yellow mustard seed into one large glass jar, or separate into 2 smaller glass jars.
    • Heat water, vinegar, and salt in a small saucepan over medium heat until salt has dissolved completely.
    • Pour water mixture into jar(s) until cucumbers are completely covered. Secure jar with lid, then refrigerate for at least 24 hours before eating.

    Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Asian Cucumber Salad

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    spiralized cucumber being lifted off a plate of asian cucumber salad

    Cool and refreshing Asian cucumber salad! Full of flavor, and easy to throw together in a few simple steps. The perfect side dish or healthy lunch recipe.

    overhead image of asian cucumber salad on a plate with a spoon

    What You’ll Need To Make Asian Cucumber Salad

    Mini Cucumbers – Six mini seedless cucumbers are the star of this recipe. I cut mine into fun little spirals for my salad, but you can simply slice them instead. If slicing, I recommend a mandolin to help slice the cucumbers as thin as possible.

    Fresh Ginger – Fresh ginger goes a long way in this Asian cucumber salad! Start by cutting about a 1-inch piece from a knob of whole ginger. Then, peel your ginger with either a spoon or a vegetable peeler. Once peeled, run the ginger along a microplane or the fine side of a box grater.

    Rice Vinegar – For a hint of acidity, rice vinegar tastes best. However, if you don’t have any, feel free to use white wine vinegar or apple cider vinegar in its place.

    Sriracha – While optional, I recommend a tiny drop of sriracha to round out the flavors in this recipe. For a mild version, start with just 1/2 teaspoon. Or, for a spicy Asian cucumber salad, add upwards of 1-2 teaspoons.

    close-up image of asian cucumber salad on a plate

    How to Cut Cucumbers

    1. Cut 1/4-inch of each end of a mini cucumber.
    2. Place two chopsticks on either side of the cucumber.
    3. Then, make thin (about 1/8-inch) diagonal cuts along the cucumber, stopping when your knife hits the chopsticks.
    4. Flip cucumber over and make the same exact cuts, in the same direction, on the other side.
    5. Lastly, cut each the cucumber in half, then add them to a bowl for this recipe!

    Adjust This Recipe To Your Dietary Needs

    Make it Gluten-Free: For a 100% gluten-free Asian cucumber salad, use tamari in place of the soy sauce. Tamari tastes just like soy sauce, but unlike soy sauce, is certified gluten-free!

    Make it Vegan: Use maple syrup in place of the honey for a completely vegan side dish.

    asian cucumber salad on a plate with sriracha on the side
    3.74 from 41 votes

    Asian Cucumber Salad

    Cool and refreshing Asian cucumber salad! Full of flavor, and easy to throw together in a few simple steps. The perfect side dish or healthy lunch recipe.
    Print Pin Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 4 servings

    Ingredients

    • 6 mini cucumbers, spiralized (see Notes) or thinly sliced
    • 1 teaspoon salt
    • 1-inch piece fresh ginger, peeled and grated
    • 1 garlic clove, peeled and grated
    • 2 tablespoons rice vinegar
    • 1 tablespoon honey or maple syrup
    • 1 tablespoon soy sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon sriracha, optional
    • 3 scallions, thinly sliced
    • pinch of sesame seeds

    Instructions

    • Place cucumber in a large bowl and sprinkle with salt, then let sit for 10-15 minutes while you make the dressing.
    • Whisk together the ginger, garlic, rice vinegar, honey, soy sauce, maple syrup, and sriracha in a small bowl.
    • Check on the cucumbers, and drain the water that’s gathered at the bottom of the bowl.
    • Add dressing, scallions, and sesame seeds to the cucumbers and toss to coat. Either serve immediately or let marinate in the fridge for a few hours.

    Notes

  • How to Cut “Spiralized” Cucumber: Cut off each end of a cucumber, then place two chopsticks on either long side of the cucumber. Then, make thin diagonal cuts along the cucumber, stopping when your knife hits the chopsticks. Flip cucumber over and make the same cuts on the other side. Last, slice each cucumber in half, now they’re ready for this recipe!

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Fresh Avocado Salad (ready in 5 minutes!)

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    overhead image of avocado salad in a bowl with lemon on the side

    This avocado salad is BURSTING with fresh herbs and vegetables! Perfectly ripe avocado, juicy tomatoes, crisp cucumber, and tangy red onion tossed in fresh lemon juice and olive oil. This super quick and easy salad recipe comes together in one bowl, and in under 5 minutes!

    super close-up image of avocado salad

    What You’ll Need To Make Avocado Salad

    Avocados – Duh! The main ingredient, the stars of this show, are two perfectly ripe large avocados. How can you tell when an avocado is ripe? Give it a gentle squeeze, and if the skin feels firm but gives a little, then your avocado’s ripe and ready to use in this salad! However, if your avocado feels especially hard and doesn’t give at all when squeezed, then it’s not ripe and should be left at room temperature overnight to ripen.

    Lemon Juice – A squeeze of fresh lemon juice gives this salad a nice touch of acidity and brightness! The lemon juice also helps to preserve the freshness of the vegetables in this dish. Though if you don’t have any lemon juice, a touch of apple cider vinegar will work too.

    Fresh Herbs – Use any kind of fresh herb you’d like! I used fresh basil and OMG it was delicious. But I’ve also made this plant-based meal with fresh cilantro and fresh parsley, both of which were just as tasty.

    Salt – I swear by lightly salting avocado, no matter what dish it’s in. A tiny pinch of salt brings out the rich, creamy, almost buttery taste in avocado. And if you don’t already have some, I highly recommend investing in some flaky sea salt. For this salad recipe, wait until the very end to add the salt. Salt, while enhancing flavor, will also turn the avocado brown. Therefore, to keep your avocado salad looking as bright and fresh as possible, salt the salad right before serving!

    avocado salad in a bowl with serving utensils.

    Tips and Tricks

    • If you’d like to prep this recipe ahead of time, then prep all ingredients except the avocado. Once avocado is removed from its skin and exposed to air, it’ll brown pretty quickly. This browning doesn’t mean the avocado’s gone bad, and won’t at all affect the taste, though it simply won’t look as pretty. Therefore, chop and prep all other herbs and veggies, then toss in the avocado and salt right before serving to keep it looking vibrant and fresh!
    • Enjoy this avocado salad as-is, or add in your favorite plant-based protein for a heartier meal. A can of drained beans, a cup of lentils, or some crispy cubed tofu would all go perfectly in this salad! Though if not vegan, feel free to serve this salad as a side dish to roast chicken, pan-seared salmon, or really any main course.
    • Store leftover avocado salad in an airtight container. Though before securing the lid, press a piece of plastic wrap over the veggies so that it comes into contact with the top of the salad. This’ll help prevent the avocado from turning brown, and lock in freshness for up to three days!
    overhead image of avocado salad in a bowl with lemon on the side

    This Avocado Salad Is…

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    Fresh Avocado Salad (ready in 5 minutes!)

    This avocado salad is BURSTING with fresh herbs and vegetables! Perfectly ripe avocado, juicy tomatoes, crisp cucumber, and tangy red onion tossed in fresh lemon juice and olive oil. This super quick and easy salad recipe comes together in one bowl, and in under 5 minutes!
    Print Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 4 servings

    Ingredients

    • 2 large avocados, diced
    • 1 cup grape tomatoes, halved
    • 1/2 red onion, thinly sliced
    • 1/2 English cucumber, sliced
    • 2 tablespoons lemon juice
    • 1 tablespoon olive oil
    • 1/4 cup fresh chopped herbs, such as cilantro, parsley, and/or basil
    • big pinch of salt
    • fresh cracked black pepper, to taste

    Instructions

    • Add all ingredients except salt and black pepper to a large bowl and toss to combine.
    • Just before serving, sprinkle in salt and black pepper, then eat immediately.

    Video

    Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Steak Salad with Cilantro Lime Vinaigrette

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    close-up image of dressing being poured over steak salad

    Perfectly pan-seared steak atop a bed of fresh greens, finished off with a drizzle of tangy cilantro-lime vinaigrette! Super quick and easy, this steak salad comes together in under 15 minutes.

    Overhead image of steak salad on parchment paper with cilantro lime dressing on the side.

    What You’ll Need To Make This Steak Salad Recipe

    Flank Steak – Flank steak is a thin, lean cut of beef, and takes just a few minutes to cook. I love pan-searing flank steak, which gives it this incredible brown crust. We also keep the seasoning on the steak simple, since the rest of our salad is loaded with flavor. A generous sprinkling of salt and black pepper is all you’ll need, followed by a drizzle of avocado oil for cooking.

    Mixed Salad Greens – Feel free to use any type of salad greens you’d like! I love a good spring mix for my steak salad, but really any bed of greens would taste delicious. I’ve made this recipe with fresh arugula, chopped kale, and baby spinach – all of which turned out perfect!

    Cilantro – I’m one of those people who looooves cilantro. It’s perfectly fresh and flavorful. However, if you don’t like cilantro, you can use fresh parsley in its place. And whichever herb you use, make sure to reserve a little extra to top off your finished salad.

    cilantro lime dressing being poured over steak salad.

    Tips and Tricks

    • Have fun with this healthy lunch or dinner recipe! Add or remove any fresh herbs and/or veggies you’d like. This is also a great meal to use up any leftover produce you have lying around …before it goes bad!
    • Add this steak salad to your weekly meal prep! The best way to prep this recipe is to cook the steak and assemble your salads, then store them separately from your dressing. When ready to eat, toss in the cilantro lime vinaigrette and enjoy!
    • If marinated steak is more your thing, then marinate the flank steak in half of the cilantro lime vinaigrette for 30 minutes before cooking. If you have the time, this extra step truly takes this recipe to the next level!
    close-up image of steak salad.

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan/Vegetarian: Replace the flank steak with either cauliflower steaks or tofu steaks for an easy, healthy vegan meal.

    Add Cheese: If not dairy-free, sprinkle a small handful of crumbled queso fresco, or herby goat cheese into this steak salad!

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    Steak Salad with Cilantro Lime Vinaigrette

    Perfectly pan-seared steak atop a bed of fresh greens, finished off with a drizzle of tangy cilantro-lime vinaigrette! Super quick and easy, this steak salad comes together in under 15 minutes.
    Print Rate
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 4 servings

    Ingredients

    For the steak:

    • 1 pound flank steak
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons avocado oil, or any high-heat oil

    For the salad:

    • 6 cups mixed salad greens
    • 1 ear sweet corn, sliced off the cob
    • 1 cup grape tomatoes, halved
    • 1 avocado, sliced
    • 1/2 English cucumber, chopped
    • 1/2 red onion, thinly sliced
    • small handful fresh cilantro, chopped

    For the cilantro-lime vinaigrette:

    • 1 cup fresh cilantro leaves
    • 1/2 cup olive oil
    • 2 limes, juiced
    • 1 tablespoon honey or maple syrup
    • 1 garlic clove, peeled
    • 1/2 teaspoon salt

    Instructions

    • Pat steak dry with a paper towel and season on both sides with salt and pepper, then drizzle steak in avocado oil.
    • Place steak in a hot pan, and cook about 5 minutes per side for medium-rare steak.
    • Remove steak from pan and let rest on a cutting board for at least 10 minutes, before thinly slicing against the grain.
    • Make the cilantro lime dressing by adding all ingredients to a blender or food processor and blend until smooth.
    • Make the cilantro lime dressing by adding all ingredients to a blender or food processor and blend until smooth.

    Video

    Nutrition

    Calories: 300kcal

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